Easy Shakshuka Recipe

Shakshuka - placed in a cast iron skillet filled with jar sauce, a poached egg, and some greens with a slice of toasted bread topped with garlic oil and chopped basil

Print Recipe

5 from 3 votes

This easy Shakshuka Recipe has simple ingredients but is bold with its flavor!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Dinner, Lunch

Cuisine: Middle Eastern

Servings: servings

Calories: 204kcal

Author: Chef Cindy

Ingredients

1 jar prepared tomato sauce
4 eggs
1 cup arugula leaves
2 tablespoons fresh basil chopped
4 slices fresh bread
2 garlic cloves
2 tablespoons extra virgin olive oil
red pepper flakes optional
salt and pepper to taste

Instructions

Heat an oven to 325°. Pour the sauce in 4 mini cast iron skillets (or 1 large) and place in the oven for 5 minutes.
Prepare the poached eggs, and nestle them into the sauce along with arugula leaves. (*See Notes if using large skillet).
Heat in the oven for an additional 5 minutes or until desired time for the egg to be cooked hard or runny (it is recommended to leave it a little runny in this recipe).
Mince the garlic cloves. Mix with olive oil and spread on slices of bread to toast.
Top each serving with salt & pepper, fresh basil, and red pepper flakes. Serve with toast.

Notes

*If using a large skillet, crack the eggs individually into a separate bowl, and pour into created pockets to nestle them in the sauce. Heat to set in pan, then place in oven at 325 until done.

Nutrition